For the meringue

For the filling

200ml double cream, lightly whipped

4 tbsp bramble jelly

Method

Line the base of two loose-bottomed 20cm non-stick sandwich tins with baking parchment. Heat oven to 160C/fan 140C/gas 3.

Put all the cake ingredients (except the blackberries and using just half the milk) in a bowl, then beat until creamy and well mixed. Stir in 100g blackberries, along with the extra milk if you need it to loosen the mixture a little. Divide between the sandwich tins and level the tops.

Quickly whisk the egg whites in a clean bowl, adding the 100g sugar, a spoonful at a time, until really thick and glossy. Lightly spread onto one of the cakes, then sprinkle with the flaked almonds and extra sprinkle of sugar. Bake both cakes for 40 mins, then take the cake without the meringue out of the oven and set aside. Bake the remaining cake for 30 mins more until a skewer inserted into the cake comes out clean. Carefully remove cakes from the tins and cool on a wire rack. When the cakes are cold, peel off the paper.

To serve, spread the cream on the plain cake right up to the edges. Spoon over the bramble jelly, then sandwich with the meringue-topped cake and decorate with the remaining blackberries.

I made this with defrosted black forest fruits as a last minute panic substitute (my shopping delivery failed me!). I have a fan oven and did give the merignue cake a bit longer than suggested - it was fine. My problem was that the meringue spread over the edge of the tin and when I tried to lift out, it separated from the cake. It was delicious though and I will do again, but be more careful with the meringue next time!

my sister made this for an afternoon tea, she didn't have ground almonds so used desicated coconut instead. it was absolutley delicious, i loved the merigue on the top, it added great texture to the overall taste experience. i am going to make it today for a bbq pudding so fingers crossed it comes out as well as my sisters did.

I'm wondering if the people who have had problems cooking this don't have a fan oven? I used an electric fan oven and it cooked fine - perhaps it helps to get the sponge base cooked as well as the meringue?

I made this for my daughter's birthday. I found it very easy to make and it was really delicious. She doesn't like things with cream in very much (watching her figure) so instead of the cream filling I made a firm custard and put that in when I assembled the cake.Thanks from Australia for a lovely cake.

I wonder what did I do wrong as my sponge came out heavy and seem "wet" esp the sponge underneath the meringue. From the comment it seem some of use has the same problem and some don't. Will try to leave it longer next time I make it again. Overall taste wise is good a pity that the sponge is "heavy" and not like the picture!

This is a great cakeDid it as a prototype in food im 15 and i found it really easyi split it into 3 sandwich tins and it took 20 mins for the one without meringue to cook and 30 for the one withreally good

I made this cake for my sisters birthday in July. I found in easy to make I upped the ingredients to make two 8"square cake as it was for a party. The cake turned out perfectly I had no problems with the meringue layer, it did take longer than the recipe but as it was a larger cake this was to be expected. I also substituted raspberries for the blackberries and it was lovely. Everyone loved this cake and I was asked for the recipe and to make it again, but I agree it was quite difficult to cut into neat slices, however no one complained about this, they were all to busy drooling!!!

This recipe gets no stars from me. I had the same experience as Rosesmum; it took a lot longer than stated and then it was not cooked properly. It's as if the meringue insulates the sponge from the heat so it either ends up soggy and undercooked or, if left in the oven longer, the sponge ends up like a biscuit. I am a very experienced cook and this is the second meringue cake recipe I have tried from the Good Food magazine with the same results. Any helpful suggestions please?

I made this with some blackberries we'd picked and filled it with homemade blackberry jam and everyone thought it looked very impressive and tasted delicious. To be honest I think the meringue is gilding the lily - it does make for an impressive appearance but isn't really needed for taste.

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